human_oven (human_oven) wrote in vegancooking,

Snickerdoodles, "buttermilk" bread, and a good chocolate bar

So, I'm on spring break right now, and I've baked a few things lately; I thought I'd share :).

First off

These were adapted from "Big Fat Cookies" by Elinor Klivans.
Yield 18 (I got 21. You could make these much smaller and get many more)

2 3/4 cups allpurpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt (I omit this because the earth balance sticks are quite salty)
1 3/4 cups sugar (I admit to not being a sugar stickler- use whatever you usually use as sugar)
1 Tbsp. ground cinnamon
1/2 cup (1 stick) vegan margarine, room temperature
1/2 cup vegetable shortening
2 flax-eggs or egg substitute of your choice
1 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 350 degrees, line two baking sheets with parchment paper.
Sift flour, cream of tartar, baking soda, and salt (if using) into medium bowl and set aside. In small bowl, stir 1/4 cup of the sugar and the cinnamon, set aside (I had some cinnamon sugar lying around, actually, that I used). In a large bowl, beat margarine, shortening, and the 1 1/2 cups sugar until smooth and fluffy. add "eggs", vanilla, and almond extract, mix til blended. on low speed, add flour mixture, just until incorporated. The dough will be soft and smooth.
Scoop out 1/4 cup of dough with measuring cup or ice cream scoop and roll each ball in the cinammon sugar to evenly coat, and place on the baking sheets, 3 inches apart. I recommend flattening the balls on the sheets before baking, as they'll spread better. Bake until the bottoms and edges are golden, about 18 minutes. The centers of the cookies should feel firm on top and soft underneath- they should have a chewy center. I baked on different cookie sheets, one that browns faster than the other, and I preferred that batch because I took it out earlier and the centers were chewier. Wait 5 min, then cool on racks.

"Buttermilk" Boule - sorry, I forgot to take a picture before cutting [badly] the bread.

I picked up Vegetarian Times magazine the other day, and decided to make this, only slight changes to veganize.

1 1/4 oz pkg active dry yeast (same as 2 1/4 tsp bulk yeast, I believe)
3/4 cup unsweetened soymilk mixed with a little less than a Tbsp vinegar, let sit for a few minutes before using
1 1/2 Tbsp vegan liquid sweetener (sub for honey - I just used 1 tbsp corn syrup)
3 cups all purpose or bread flour
1 tsp salt

1. stir yeast into 1/2 cup warm (110 deg. F) water, let stand 5 minutes or til liquid is cloudy and bubbles begin to form on surface. combine "buttermilk" with sweetener in small bowl, microwave for 30 seconds on high. Whisk yeast mixture into buttermilk with a fork.
2. combine flour and salt in large bowl, then stir in buttermilk mixture until a thick dough forms. Knead on floured surface for 7 min. or until dough is elastic and stops sticking to your hands. Form into bowl, set in lightly oiled bowl (this seemed odd to me, but I did it anyway, no ill effects) and cover with a towel, for an hour.
3. Punch dough and gather into a ball, place on parchment covered or oiled baking sheet, cover again for 40 min.
4. Preheat oven to 375 degrees F. Cut diagonal slashes across top of loaf with sharp knife, bake for 35 to 40 minutes or until golden brown. Cool, slice, serve.

And finally, I enjoyed this chocolate over my easter break, and I thought I'd share:

From trader joe's, it's completely vegan, and the sugar listed is "organic evaporated cane juice", so not bonechar processed (right?). It's divided into 12 pieces with nice, smooth chocolate, and richer, smoother, chocolate in the center of each. Very delicious.
Tags: breads, desserts-candy-chocolate, desserts-cookies-sugar, desserts-cookies/biscuits
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